Chicken with tomato-zucchini salad

Chicken with Tomato-Zucchini Salad

Points® value
Total Time
1 hr 25 min
15 min
10 min
This tomato and zucchini salad is delicious to make all summer long and goes with anything grilled. Since you’ll already have your grilled fired up, consider doubling the salad to get a jumpstart on other meals for the week. Plan to use it as a base for other dishes or as a simple side. Turn the leftover salad into a vegetarian lunch option by tossing it with pasta or quinoa or serve it with baked tortilla chips as a snack or party appetizer. If you don’t have grape tomatoes, use a large chopped tomato instead, and try basil, mint, or parsley instead of the cilantro.


Fresh lime juice

3 Tbsp

White wine vinegar

2 Tbsp

Olive oil

1 Tbsp


3 clove(s), minced

Uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce breasts)

Ground cumin

1 tsp

Cooking spray

1 spray(s)

Table salt

1¼ tsp

Grape tomatoes

2 cup(s), or cherry tomatoes, halved

Uncooked zucchini

1 medium, diced (about 1 1/2 cups)

Jalapeño pepper

1 medium, seeded and minced

Red onion

½ small, thinly sliced


3 Tbsp, chopped fresh


  1. 1 Combine lime zest and juice, vinegar, oil, and garlic in medium bowl. Transfer 3 tablespoons of mixture to zip-close plastic bag; add chicken and cumin. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 1 hour or up to 4 hours. Reserve remaining marinade.
  2. 2 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  3. 3 Remove chicken from marinade; discard marinade. Sprinkle chicken with 1 teaspoon salt. Place chicken on grill rack and grill, turning frequently, until chicken is cooked through, 8–10 minutes.
  4. 4 Meanwhile, to make salad, combine tomatoes, zucchini, jalapeño, onion, cilantro, remaining 1/4 teaspoon salt, and reserved marinade in medium bowl and toss to coat. Serve chicken with salad.
  5. Serving size: 1 chicken breast and about 3/4 cup salad